Winters have already set in and one dessert that is my ultimate favourite from the long list of bengali sweets is “PATISHAPTA.” Yeah, that’s the name, some of you may not be familiar with the name but you will love it once to try. Patishapta is nothing but Indian version of pancakes which uses rice flour, all purpose flour for the batter preparation and stuffed with a yummy khoya/mawa and grated coconut filling. If you want, you can use homemade khoya recipe from my blog or you can buy from stores.
Winter season is linked to this dish as it is a season-centric sweet. My mother says that the inclusion of date palm jaggery which is available during winters makes it season-centric. Though my version of patishapta today does not have date palm jaggery, I have used regular sugar and that tastes awesome too. I do not prefer using the regular jaggery, I somehow feel it kills the taste so I like it either with sugar or with date palm jaggery. One more fact related to the sweet is that it falls under a category called Pitha which is quite famous in the north. All kinds of pitha uses rice flour as the base. Pitha has the most no. of variations in Bengal, some of them can be made anytime during the year while some are made specifically during a season or associated strongly with seasonal harvest or the Poush Porbon which means the winter festival. Patishapta is a part of the Poush festival. Poush is the name of a month in the bengali calendar.
Patishapta is also served with date molasses. I’ll soon be sharing other pitha variations using date palm jaggery and date molasses as winters have just begun. As soon as mom buys them, which she orders from Kolkata, I shall be ready to update those recipes.
For the filling a lot of people like it simply with khoya but I think coconut adds a lot to the taste so I highly recommend adding coconut. It can also be made only with coconut but that make the stuffing dry. For garnish, you can sprinkle dry fruits. I shall brief everything in the recipe below so stay tuned.
- All purpose flour/maida - ¼ cup
- Atop chaal/Arwa chawal/Parboiled rice - 1 cup approx.
- Sugar - ¼ cup
- Semolina/Suji - ½ cup
- Milk - ⅔ or as required to prepare a smooth batter
- For the filling: Grated coconut - 1 cup
- Crushed Khoya/mawa - 1 cup
- Sugar - ½ cup or as required
- Milk 1½ cup
- Cardamom powder - a pinch
- Ghee/oil - to brush tawa/pan
- Almonds/Pistachios - to garnish
- Soak the rice in water overnight.
- In the morning drain out water and make a smooth paste out of the rice in a blender.
- Now in a mixing bowl, add the rice paste, all purpose flour, semolina.
- Pouring in milk little by little, keep mixing until you get a smooth batter without lumps.
- Use a hand whisk for this process.
- Once batter is ready, keep aside.
- Meanwhile, make the filling. Take a heavy bottomed non stick pan and keep on low medium flame.
- When hot, add the grated coconut and toast well. If you wish you can smear the pan with ghee. This is optional.
- Now, add in khoya/mawa. And stir well, the khoya will start melting and get combined with coconut.
- Just then add sugar and mix.
- As soon as you see the sugar starts caramelizing or changing color, add the milk.
- Now mix well using spatula and wait till milk reduces fully.
- When the milk reduces fully and mixture starts leaving sides, add cardamom powder, mix and switch off the flame.
- Let the filling cool, keep aside.
- When you are ready with the batter and filling, take a flat tawa/pan and brush oil. Keep the flame on medium.
- Now use a round shaped spatula and take batter with it. Once the tawa is hot, pour the batter slowly using the round hollow spatula.
- Now spread the batter with the back of spatula and try to make it round. Preferably make an elongated circle so that it can be rolled perfectly. You can also make it round if you want. Let it cook for a while, not more than 2 mins or when it is ready to leave the pan/tawa.
- Now add the filling as done in the image no. 6.
- When cooked, it will leave the pan and just then start rolling the patishapta.
- Your patishapta is ready.
- Ganish with dry fruits and serve.
I’m attaching below the process of making patishapta in a pictorial format. Hope this helps!
Step 1: When you are ready with the batter and filling, take a flat tawa/pan and brush oil. Keep the flame on medium.
Step 2: Now use a round shaped spatula and take batter with it. Once the tawa is hot, pour the batter slowly using the round hollow spatula.
Step 3: Now spread the batter with the back of spatula and try to make it round.
Step 4: Preferably make an elongated circle so that it can be rolled perfectly. Let it cook for a while.
Step 5: You can also make a round circle using the batter.
Step 6: Now add the filling as done in the image.
Step 7: When cooked, it will leave the pan and just then start rolling the patishapta.